I absolutely adore just about anything coconut and this Coconut Pound Cake is one of my favorite ways to enjoy it!
To begin, preheat your oven to 325 degrees.
In a bowl, combine 2 cups all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking powder. Give it a stir and set it aside for a moment.
In your mixing bowl, beat together a cup of sugar and a cup (2 sticks) of room temperature unsalted butter. Beat this until it is nice and fluffy.
Add in 4 eggs, one at a time. Beat each one in completely before adding the next.
Add in 1/2 teaspoon coconut extract and 1 1/2 teaspoon vanilla extract. Mix those in.
Add in your flour mixture and stir until combined.
Fold in a cup of toasted sweetened coconut. (How to Toast Coconut.)
Grease & flour a 9×4 inch loaf pan (or spray with baking spray) and spread the batter into the pan. Smooth the top as best you can. Bake for 1 hour and 15 minutes or until the cake tests done in the center with a toothpick or wooden skewer. After the first hour of baking, take a peek at the cake. If it starts to get too brown, cover it with a foil tent for the remainder of the baking time.
Cool the cake (in the pan) on a rack for 10-15 minutes.
Run a knife around the inside edge of the pan to make sure nothing sticks. Invert the pan to remove the cake and let it continue to cool on the rack.
Slice the cake and enjoy this with a scoop of ice cream or some sweetened fruit. It makes a fantastic Strawberry “Short Cake” dessert!
To make this a Piña Colada variation, stir 1/2 cup of crushed, drained pineapple into the batter when you add the toasted coconut. Delicious!
Are you crazy for coconut? Then you’re in luck!
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